Cocoa butter containing fat mixture



United States Patent 3,171,748 COCOA BUTTER CONTAINING FAT MIXTUREHendrik Galenkamp, Amsterdam, Netherlands, assignor to N.V. VerenigdeTextiel- & Oliefabrieken Afd. Crolt & Laan, Wormerveer, Netherlands, alimited liability company of the Netherlands No Drawing. Filed Dec. 11,1961, Ser. No. 158,530 Claims priority, application Nletherlands, Dec.14, 1960,

,0 9 4 Claims. (Cl. 99-118) In the literature examples are known to makechocolate better temperature resistant at high ambient temperatures suchas e.g. in the tropics by the use of oils hardened to an iodine numberlower than 1 (J. Am. Oil Chem. Soc., 36, 4 (1960). ConfectioneryProduction, 24, 202 (1958)). To achieve a suitable effect rather largeamounts of these products should be used and therefrom variousdifiiculties result in respect of the treatment of chocolate made withthese products.

When tempering the chocolate the saturated triglycerides of these fatscrystallize and thereby increase the viscosity of the chocolate so thatit cannot be used any more in the usual manner (molding or bars,covering). Moreover the eating quality strongly decreases withincreasing amounts of saturated triglycerides. The chocolate becomeswaxy.

When decreasing the viscosity by increase of temperature thecrystallized cocoa butter triglycerides melt again, so that no rapidsolidification takes place after casting and bloom occurs Within a veryshort time.

Also Borneo tallow has been used as a means to render chocolate bettertemperature-resistant. (See e.g. The Chemistry, Flavouring andManufacture of Chocolate Confectionery and Cocoa, by H. R. Jensen,published by J. & A. Churchill Ltd, London, 1931, pp. 205207.) Borneotallow has the advantage of resembling cocoa butter closely in itsglyceride structure and owing thereto in its solidification behavior.Therefore the difficulties as with the hardened fats do not occur withthis product. In order to obtain a suitable efiect, however, ratherlarge amounts should be used. Moreover this product is not alwaysavailable and its price can mount highly.

It has now been found that with application of a Shea fat fractionsatisfying the following requirements.

Softening point: higher than 38 C.

Solidification point according to the Jensen method (for description ofthe Jensen method, see Oils, Fats and Fatty Food, by K. A. Williams,third ed., 1950, pp. 75-76, published by I. & A. Churchill Ltd., London)higher than 36.

Solid material at: Percent 30 C 100 325 C., more than 85 375 C., morethan 45 C., less than 5 In a chocolate product efiects can be achievedwhich are equal or greater than those which can be achieved with Borneotallow in a dose amounting to half that of Borneo tallow.

This appears from the following table in which the percentages of solidsat various temperatures and the data derived from the solidificationcurves according to Jansen (see supra) are represented.

Column I of this table relates to cocoa butter.

Column 11 to a mixture of 90%.

Cocoa butter and of a Shea fat fraction prepared in the manner describedin Example I.

Column 111 of the table relates to a. mixture of 90% of cocoa butter and10% of Borneo tallow.

3,171,748 Patented Mar. 2, 1965 ice I II III Standard time 38 min. 41min. 41 min Crystalllation time 21 min 23 mini". 34 min Mm. temp 25.2263 0 24.5 C solidification point 30.0 C 31.4 C 29.9 0 Solids at:

It clearly appears from this table that even at 32.5 C. the percentageof solids of a mixture of cocoa butter and Shea fat fraction isconsiderably higher than of a mixture of cocoa butter and Borneo tallow.It is clear that a chocolate product containing a mixture of cocoabutter and Shea fat fraction for this reason has advantages in thetropics.

On the other hand it appears from the table that also when using amixture of cocoa butter and Shea fat fraction the fat is completelymolten at body temperature. Owing thereto the eating qualities ofchocolate containing such a mixture are excellent.

It also has appeared that the tempering and further treatments ofchocolate when applying a mixture of cocoa butter and Shea fat fractioncan be carried out in analogous manner as with chocolate containingcocoa butter as a fat only.

It has been found that the amount of Shea fat fraction incorporated intothe chocolate should be a maximum percentage of 30% by weight calculatedin respect of the total amount of fat present in the chocolate withoutperceivably influencing the eating quality. When one is Willing tosacrifice something of the eating quality on behalf of the hardness ofthe chocolate at higher temperature, then the amount of Shea fatfraction may be by weight.

Consequently the invention relates to a process of preparing a cocoabutter-containing mixture of fats, or a chocolate product respectively,characterized in that cocoa butter is mixed with a Shea fat fractionsatisfying the above-mentioned requirements, in an amount not surpassing80% by Weight, and preferably not surpassing 30% by weight of the fatpresent in total and, in the case where a chocolate product is prepared,other ingredients usual for chocolate and well-known to the art-skilled.

The invention is further elucidated in the following example to which itis not restricted, however.

The Shea fat fraction used in this example is prepared as follows:

Example 1 kg. of Shea fat is dissolved in 5 l. of acetone, so that thetemperature of the solution is 45 C. The solution is cooled toapproximately 27 C. and maintained at said temperature for some time.The unsaponifiable material present in the fat which does not dissolveentirely in the acetone flocculates out still further and precipitates.The solution is decanted from this material and cooled to 15-20 C. andmaintained at said temperature during 1 hour. The crystalline materialformed thereupon is removed by filtration and Washed with acetone of15-20" C. and the solvent is removed.

The product thus obtained is mixed with such an amount of a mixture ofcocoa mass (about 55% of cocoa butter) and sugar, rolled to the desiredfineness, that the final product contains an amount of Shea fat fractionbeing 20% by weight of the amount of fat present in total. The mixtureis tempered and poured. Thus a chocolate is obtained which retains thederived degree of hardness even at tropical temperature.

I claim: V 1-. Composition consisting essentially of cocoa butter andfrom about 10% to maximally 80% by wei ht Shea fat fraction, saidfraction having (a) softening point higher than 38 b C., (b)solidification point according to the: Jensen method higher than 36 C.,and V (c) 100% by weight solids at 30 C., more than 85% by weight solidsat 32.5 C., fi1ofe than 35% by weight solids at 45 C.

2. Composition of claim 1 wherein said Shea fat fraction is maximally30% by weight. n g

3. Chocolate composition comprising cocoa, sugar, cocoa butter and fromabout to maximally 80% by weight Shea fat fraction, said fraction having(a) softening point higher than 38 C.,

(b) solidification point according to the Jensen method higher than 36C., and

(c) 100% by weight solids at C., more than 85% by weight solids at 32.5C., more than by Weight solids at 37.5 C. and less than 5% solids at C.V

4. Composition of claim 3 wherein said cocoa butter is about by weight.

References Cited by the Examiner UNITED STATES PATENTS 2,942,984 7 6/Wissebach 99 -1 18 3,012,891 12/61 Best et al. 99-118 3,093,480 6/63Arnold 991 18 A. LO'UiS MONACELL, Primary Examiner. T OBIAS E. LEVOW,Examiner.

1. COMPOSITION CONSISTING ESSENTIALLY OF COCOA BUTTER AND FROM ABOUT 10% TO MAXIMALLY 80% BY WEIGHT SHEA FAT FRACTION, SAID FRACTION HAVING (A) SOFTENING POINT HIGHER THAN 38*C., (B) SOLIDIFICATION POINT ACCORDING TO THE JENSEN METHOD HIGHER THAN 36*C., AND (C) 100% BY WEIGHT SOLIDS AT 30*C., MORE THAN 85% BY WEIGHT SOLIDS AT 32.5*C., MORE THAN 35% BY WEIGHT SOLIDS AT 45*C. 